Date and Banana Mousse

I don't normally eat mousse since it often contains raw eggs (which I am not fond of) and/or gelatin which I would never, ever put into my mouth. This mousse is very healthy and I promise you won't taste the avocado. The banana and cocoa powder will completely hide the flavour of it which I know would put off many people. I dare you to serve this mousse and then ask the guests to guess the ingredients. I am more than 100% certain that they will not say "hmmm definitely avocado"...but they will say "mmm creamy and sweet, must contain sugar and cream, eggs and gelatin?"...nope...wrong!!! This mousse is egg free, gluten free, nut free, lactose free and vegan.

You can use cocoa powder instead of the carob powder. Note that you will need to soak the dates for one hour before using them. If you are using soft dates, such as Medjool dates there is no need to soak them. Note also that you will need a food processor to make this recipe.

This mousse is also perfect as a raw treat.

Note that it is very important that you use a ripe avocado, otherwise the mousse will taste bitter.

A healthy mousse packed with vitamins and goodness

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Date and Banana Mousse

Serves 2-3


  • 75 grams (7¾ oz) pitted dates, chopped coarsely
  • 125 millilitres (4¼ oz) apple juice
  • 1 small avocado, ripe, chopped coarsely
  • 1 small banana, ripe
  • 2 tablespoons carob powder (or cocoa)
  • 2 tablespoons agave nectar


  1. Chop the 75 grams dates coarsely.
  2. Pour the 125 millilitres apple juice into a medium bowl and place the dates in the apple juice. Soak for one hour.
  3. Cut the avocado in half lengthwise. Gently twist the two halves in opposite direction if you find the flesh clinging to the pit. Remove the pit, either with a spoon or by spearing with the tip of a knife. Place the halves face down, then peel and chop coarsely.
  4. Transfer the dates, apple juice, avocado, banana and 2 tablespoons agave nectar into a food processor or blender. Blend for 30 seconds or until completely smooth.
  5. Add the 2 tablespoons carob powder and blend for 5 seconds. You might need to scrape down the insides of the bowl.
  6. Continue blending for 10 seconds.
  7. Pour into containers and allow to sit for 30 minutes in the fridge.
  8. Decorate with coconut flakes, desiccated coconut, almond flakes and more.


  • You can use cocoa powder instead of carob.
  • You can use maple syrup instead of the agave nectar.
  • You can use orange juice instead of the apple juice.